I love fresh rosemary. I am always on the lookout for a new use for it. This recipe turned out really good and was a nice change from some of our normal chicken dishes. The kids all loved it and the 6 men I served for dinner seemed to really enjoy it as well. I found the framework for the recipe at southernfood.com but, as always, I changed some things up and added some of my own ideas. All in all, a pretty easy recipe.
2 teaspoons fresh rosemary, chopped
1/2 cup dry white wine
4 boneless skinless chicken breasts
salt and pepper
1 tablespoon butter
1 tablespoon olive oil or vegetable oil
8 ounces mushrooms
1 teaspoon minced garlic
1/4 cup cream
1 TBSP corn starch
Mix rosemary with white wine; cover and refrigerate until it is needed. Pat chicken dry. (This is important because if it is not dry, it will not brown nicely.) Lightly season chicken with salt and pepper. Brown chicken over medium low heat in hot butter and oil. Add wine mixture and minced garlic. Cover and simmer on low for about 40 minutes, or until chicken is tender. Add mushrooms the last 10 minutes. Remove chicken to a baking dish or serving platter and set aside, leaving the sauce in the pan. Stir the cream into the sauce. Bring this to a simmer. In a small bowl whisk the cornstarch and a small amount of cold water (a few tablespoons) together. Once the sauce is simmering, whisk the cornstarch mixture into the sauce. Let simmer for a few minutes until slightly thickened. Pour this gravy over the chicken breasts and serve.